Try this quick and easy vegan supper that’s bursting with flavour. The dressing can be made in advance.
Sprinkle the seasoned flour onto a plate. Dredge the tofu pieces in the flour and set aside.
Heat the oil in a deep-fat fryer to 180C/350F. Alternatively, half-fill a heavy-based saucepan with oil and heat until a breadcrumb sizzles and turns golden-brown in it. (Caution: hot oil can be dangerous. Do not leave unattended.)
Fry the tofu pieces for 2-3 minutes, turning once, or until golden-brown on both sides. Remove the tofu pieces from the pan and set aside to drain on kitchen paper.
For the dressing, put the garlic, ginger, coriander roots and chillies into a pestle and mortar and pound to a smooth paste. Add the palm sugar and pound again until smooth, then stir in the lime juice and soy sauce. Add more palm sugar and soy sauce, to taste.
For the green papaya salad, mix the papaya, tomatoes, beans and carrots in a bowl until well combined, then add the dressing and stir until well combined. Gently stir in the Thai basil and coriander.
Serve the papaya salad with the tofu pieces on a bed of iceberg lettuce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.